Fast Guide to Homemade Appetizing Caramel Crunch Ice Cream

Wishing to dine Caramel Crunch Ice Cream a top restaurant's, but for a few causes are not able to go to restaurants. This site is going to help you with clear instructions on producing a Caramel Crunch Ice Cream like a famous chef made.

We hope you got insight from reading it, now let's go back to caramel crunch ice cream recipe. To make caramel crunch ice cream you need 10 ingredients and 13 steps. Here is how you do that.

To cook an extraordinary Caramel Crunch Ice Cream, below are the materials needed:

1. Take of Ice cream.
2. Prepare 250 ml of fresh cream.
3. Prepare 3/4 cup of caramel treat.
4. Provide 1 Tsp of instant coffee.
5. Take of Chocolate covered honeycomb.
6. Take of Homemade honeycomb.
7. Get 1/4 cup of white sugar.
8. Get 2 Tbsp of honey.
9. Take 3/4 Tsp of bicarbonate of soda.
10. Prepare 1/4 cup of dark chocolate chips.

After preparing the ingridients, now you are ready to cook your 5-star Caramel Crunch Ice Cream by following the instructions on this section:

1. To make the honeycomb Grease a non stick heat resistant surface with cook and spray. You could use an aluminum baking sheet or granite/ marble slab. Measure out all your ingredients and have them ready. Keep a spatula and hand whisk at hand..
2. To prepare, start by adding the sugar and honey to a pot. Stir over a low heat to dissolve the sugar..
3. Once sugar is dissolved, continue stirring over a low heat until the mixture becomes a golden colour. Be careful not to burn the mixture..
4. Once the colour changes, turn off the stove then add in the bicarbonate of soda. It will immediately start to bubbly whisk quickly and only until combined..
5. Quicky pour out onto greased surface. Allow to cool and harden..
6. Once your honeycomb had completely cooled, melt your chocolate at 30 second intervals in the microwave. Pour over your honeycomb to cover the top surface of the honeycomb. Once set, break into bite sized pieces..
7. To make the Icecream place caramel treat, 1 tsp of the fresh cream and the coffee into a medium bowl. Whisk to combine and to make your mixture soft and smooth..
8. Place remaining cream into a large mixing bowl and whisk until it thickens and soft peaks form. This took me roughly 15 minutes with an electric whisk on medium with a few pauses to prevent overheating..
9. Now fold in the caramel mixture until combined..
10. Whip on medium until you have firm peaks. This took me about 5 minutes. NB do not overbeat!.
11. At this point you can fold in 3/4 the chocolate covered honeycomb..
12. Place icecream into airtight container and top with remaining honeycomb. 1ltr container will suffice..
13. Freeze for 6 to 8 hours to set. Serve and enjoy.

Recipe : Caramel Crunch Ice Cream

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Simple tips to make Caramel Crunch Ice Cream

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